Emeril Lagasse’s Fried Shrimp Po’Boy with Jalapeno Mayonnaise + Avocado (The Chew)

Po’Boy

1.25 cup buttermilk

.25 cup Louisiana Hot Sauce

4 tablespoons Emeril’s Original’s Essence/Creole Seasoning

2.5 pounds peeled and deveined gulf shrimp

1.5 cup masa harina

1.5 cup all purpose flour

6 cups vegetable oil (frying)

4 lengths bread split lengthwise (6″-8″)

3 tablespoons melted butter

1 thinly sliced medium tomato

1 thinly sliced avocado

8-12 crisp slices bacon

shredded lettuce {garnish}

Creole Seasoning

2.5 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Jalapeno Mayonnaise

1 large egg [room temperature]

1 large egg yolk

2 tablespoons chopped fresh cilantro leaves

1 tablespoon freshly squeezed lemon juice

1 teaspoon minced garlic

.5 teaspoon Dijon mustard

2 stemmed, seeded, chopped jalapenos

1 cup vegetable oil

.75 teaspoon salt

freshly ground black pepper to taste

Combine all creole seasoning ingredients thoroughly.

In a food processor or blender, combine egg, egg yolk, lemon juice, garlic, mustard, and jalapenos and process until smooth.

With the motor still running, add the oil in a thin stream until a thick emulsion is formed.

Add the salt and pepper to taste and transfer the mayonnaise to a non-reactive container.  Cover and refrigerate until ready to use up to 3 days.

Combine buttermilk, hot sauce, and half Essence in a medium mixing bowl and stir to combine.  Add shrimp and marinate in the refrigerator 30 m.

In a separate medium bowl, combine masa harina, flour, remaining Essence and stir to blend.

Heat the vegetable oil in a large heavy pot or deep fryer until the temperature is 360°F.  Working in batches, remove shrimp from buttermilk mixture and transfer to masa harina mix.  Dredge to coat, shaking to remove excess.  Cook shrimp, in small batches, until golden brown and crispy (2-3 m).  Remove with slotted spoon and transfer to paper towels to drain.  Season with salt and pepper and set aside.  Repeat with remaining shrimp.

Spread the bottom .5 of bread with melted butter.  Generously spread top .5 of bread with Jalapeno Mayonnaise.  Divide shrimp evenly among bottom .5s, following lettuce, tomatoes, avocado, and bacon.  Place the top .5s of bread over fillings and press lightly.  Cut each sandwich in .5 and serve immediately.